Directions
- Preheat the oven to 425°F and grease a large baking sheet with cooking spray.
- In a large bowl, toss the Brussels sprouts and artichoke hearts with the olive oil and garlic and season with salt and pepper.
- Spread the mixture out on the prepared baking sheet in a single layer. Roast for 15-17 minutes until crispy.
- Meanwhile, spread the pesto among the toast slices and top with the roasted Brussels sprouts and artichoke hearts.
- Sprinkle the asiago cheese on top and place under the broiler until cheese is melted
*see asiago pesto bread recipe